Monday, 8 August 2016

Parotta is one special dish in Kerala
and down south in Tamil Nadu .There are many road side shops serving Parotta.
Parotta are usually served with Salna .Salna is a Kurma which is prepared by a
ground spicy coconut masala and then cooked with either vegetables are meat. It
has a special taste indeed .We can also pair Parotta with any spicy chicken or vegetable
kurma along with Onion Raita.

Ingredients

All Purpose Flour / Maida - 1
cup

Salt as needed

Oil – 1 tbsp

Water as needed

Method:

1.In a
large mixing bowl add in the all-purpose flour, Salt and Oil rub with the hands
.slowly add water little by little and start kneading the dough. Knead it to a
very soft dough and allow it to rest for about 30 mins.

2.Divide
the dough into small lemon sized balls .Take a ball dust the surface and start
rolling it. Roll it to a very thin parotta.

3.Now start
rolling the parotta as shown in the picture once fully rolled twist it and
flatten it once again.

4.Start rolling
the flattened dough once again. You can see the swirls now itself. Draw a line
in the centre of the parotta and divide it into two make sure the edges are in
contact twist the entire line completely and then roll it again as shown in the
picture.

5. Flatten
the rolled parata with a rolling pin into a thin parota.

6.Heat a
iron kadai once it’s hot add the parota and cook for 30 secs. Flip to the other
side and cook for another 30 mins. Now drizzle oil on both sides and cook till
both the sides becomes golden brown and is completely cooked.

7.Once all
the parottas are cooked .Stack it in a plate with the help of your hands press
the parotas forcefully from both the sides. By doing this only you will get the
flaky layers in the paraotta. Make sure you do this while the parotta is hot.

Notes:

Roll the
parottas very thin.

Make sure
to beat the parottas while it is hot to get the flaky layers.

You can
also take pleast while rolling the parottas.

Grease
you hand with oil will beating the parottas.

You can
repeat the proicess of rolling the parottas twice or thrice to get more flaky
layers

Tastes good with Raita and salna

Traditionally
parottas are not dusted with flour while rolling ,but they use oil and roll it
to a transparent sheet.